Thursday, March 1, 2007

Of all the things I’ve demonstrated on this site, without a doubt, this will be the one that the fewest viewers try. Why? Well, basically we’re going to spend 45 minutes, risk slicing off our finger tips, and when we’re finished we are going to have (if everything goes perfectly) about 10 translucent potato chips with leaves of herbs embedded inside. So why bother? I’m not sure. Just watch the demo and it may make sense. For the hardcore foodie, this may actually be interesting, for the rest of you, not so much.

If done properly (which will probably take you 4 or 5 times) this does make for a very cool garnish. And, for the select few that actually make and serve these, you may get one of your guests to ask, “Oh my God! How did you get the herbs inside that potato chip?!? This is the culinary equivalent of the old ship in the bottle mystery. Enjoy!

this is actually one of the only videos I've seen of yours, and I was so intrigued, I went out and bought a potato slicer, silicone brushes and a silicone mat. I was really excited to try this out!

I bought all of it today, and I just finished my first "batch". of course, they didnt turn out as well as I hoped. but now that i've checked back onto your video - I'll try again! (I forgot to peel the potato, and I used rubbed herbs instead of fresh, so the slices dont stick together perfectly.)

but I was so curious when you said most people wont try this - and its the first one I have!

Hey Chef, I'm going to give these a shot too. I'd the "amuse" you did for your Foodbuzz 24 hour tasting, the pringle with caviar. I'm thinking of making the potato crisp with a shaved black truffle inside (I'll probably have to settle for summer instead of winter) with a small dollop of creme fraiche and caviar on top. Think that would work?

I have made this recipe TWICE if you can believe that. When they come out crisp, they get gobbled right up. They were great to munch on in the kitchen while everything else was being prepared. I know that's not exactly showcasing them they way I could if they were paraded around a group of mingling guests, but we were hungry!

I cannot believe you made this demo as I was looking for this exact recipe!!!! Only difference, I was thinking of doing it with a sage leaf in each chip. One question, can I deep fry them instead of baking?